Archive for the ‘Vegan Friendly Commitment’ Category
3 large ripe bananas
1/2 cup creamy organic peanut butter
1 tablespoon coconut oil
2 tablespoons dark maple syrup
1 teaspoon vanilla extract
2 1/2 cups gluten-free oats
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup vegan chocolate chips & 1/4 cup dried blueberries
1. Preheat oven to 350 degrees F. Prepare cookies sheets with cooking spray.
2. Mix bananas, peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth, if you are using a mixer, make sure it does not run too long, ingredients can heat up an become too runny.
3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips and dried blueberries.
4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 15 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
I was insulted one day when another Innkeeper in town said that cooking a vegetarian breakfast was as easy as cooking a Vegan Breakfast. I truly believe this other Innkeeper does not know how to cook vegan. Nor does she know how cautious one needs to be in order to be really committed to a Vegan product for breakfast.
I started cooking vegan about 3 years ago when my young daughter announced that she was Vegan. I know for my daughter this choice was not based on any health issues and that it was an affirmation of her love for animals. I commended her for this and made it possible for her to have a Vegan diet. I was introduced to the world of vegan cooking and realized that it is a whole new ballgame. I was a science major in college and love food science. Cooking Vegan reminds me of following directions in chemistry projects. New ingredients and new ways of combining them is fascinating to me. The use of nutritional yeast, soy products and flax was brand new to me.
The Camden Windward House presents a complimentary (FREE) menu that is locavore in nature with Vegan, Vegetarian and Gluten-Free options. Locavore includes meat that is local, sustainably and humanely raised. I mention this because I do not want to mislead anyone that Windward House is completely vegan. Windward House does have a commitment to presenting true vegan food. We offer more then a piece of toast with lettuce on it. We have created a creative selection of vegan options. Please see our menu below. This commitment is enforced by educating our staff about veganism. We only use Vegan certified products in our kitchen. We not only look at the ingredients on the package but we also look at the process in which a product was made. We do not use anything that was sifted through animal bones. White sugar is not used in our Vegan cooking. We also offer a lovely Vegan – Friendly wine.
Ingredients (makes 20 muffins)
3 cups organic all purpose flour
1/2 cup light brown sugar
1 cup of organic sugar
1 tsp salt
4 tsps. baking powder
2/3 cup vegetable oil
2 large bananas, mashed
2/3 cups of coconut milk
2 cups blueberries
1 tablespoon of vanilla
1/4 cup organic sugar mixed with 2 tablespoons of cinnamon for the muffin tops
1. Preheat oven to 400 degrees. Grease muffin tins
2. combine flour, sugars, salt and baking powder. Add milk, banana, and oil. Mix well. Fold in blueberries. fill cups 3/4 full.
3. Bake 20-25 minutes. Enjoy your Vegan Blueberry Muffins!
1 1/4 cups all-purpose King Arthur flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup Dutch processed cocoa
1/4 cup coconut oil
1/2 of an avocado – mashed
1/4 cup granulated organic sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup coconut milk
1 cup of shredded unsweetened coconut ( You could add vegan chocolate chips instead of the coconut)
Preheat oven to 350F. Spray cooking sheets with non-stick spray.
Whisk together the flour, baking powder, salt and cocoa. Set aside.
Beat together the coconut oil, avocado, white and brown sugar, vanilla until creamy.
Slowly add the coconut milk and flour mixture to the coconut oil mixture. Blend all together. Stir in the shredded coconut.
Form into small balls, flatten with a fork. Cook for 10 minutes, cool on rack.
I hope you enjoy these vegan cookies. Guests at the Inn, regardless if they follow a vegan diet, enjoy these vegan cookies.
- 1 cup filtered water
- 1/2 cup coconut unsweetened milk
- 1 cup kale – packed
- 1 full banana
- Handful of spinach
- Hand full of organic strawberries, fresh or frozen
- Handful of Blueberries, fresh or frozen
Put water and coconut milk in first, then kale and spinach – the kale needs a little more time in the blender to breakdown then the fruit. Blend the liquids and the kale and spinach for a minute or 2 then add the fruit. Blend all together. Do not blend for too long, ingredients can heat up from blender. This smoothie is best cold! Makes 2 cups of smoothie. I hope you enjoy this green smoothie recipe.
- One cup organic sticky rice (rice for sushi)
- One cup water, one cup coconut milk
- One tablespoon vegan buttery sticks
- Maple Syrup to taste
Melt vegan butter in pot, stir in rice until it is all coated in oil. Add the liquids and put a lid on the pot and bring to a simmer. Simmer until all the liquid is absorbed, about 20 minutes. Be careful not to let it stick. You may stir it if you are worried about that but remember to put the lid back on to keep the moisture in.
Portion the rice while hot, add a little warm coconut milk, cinnamon and maple syrup to taste.
For non-vegan recipe substitute organic butter salted or unsalted for the vegan buttery sticks.